Thai
Thai - Curries
Boiled Egg Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 6 boiled eggs, peeled
- • 2 tbsp red curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 150g bamboo shoots
- • 3 kaffir lime leaves
Preparation Steps
1
Phase 1
Fry the red curry paste in half the coconut milk until fragrant and the oil separates.
2
Phase 2
Add the remaining coconut milk, fish sauce, and palm sugar; simmer for 10 minutes.
3
Phase 3
Add the bamboo shoots and simmer for 5 minutes.
4
Phase 4
Gently add the whole boiled eggs and spoon the sauce over them; simmer for 5 minutes.
5
Phase 5
Tear in the kaffir lime leaves and serve with steamed jasmine rice.